Friday, May 10, 2013

Orange Muffins

Sweet Turtle Soup: Orange Muffin
Taste: A lightly citrus-y dense muffin with a delicious top.
Amount: I ended up with 15 muffins.
Time: 40 minutes.
Source: Annie's Eats.

for the muffins-
  • 1 cup milk
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup sour cream
  • 2 eggs
  • 2 sticks (16 tablespoons) unsalted butter, melted
  • 3 1/2 cups flour
  • 1 cup sugar
  • 1 1/2 tablespoons baking powder
  • 1/2 teaspoon salt
  • zest of 1 orange (nicely scrubbed)
for the glaze-
  • 1/2 cup freshly squeezed orange juice
  • 1 1/2 cups confectioners' sugar
  • 1-2 teaspoons orange zest (nicely scrubbed)
Preheat the oven to 350 F. Line 15 muffin pan wells with paper liners, you may need an extra one or two depending on the size of your muffin pan wells.

In a medium mixing bowl, whisk milk, orange juice, sour cream, eggs, and melted butter until blended. In a large mixing bowl, stir flour, sugar, baking powder, and salt until blended. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the orange zest.

Pour the batter into the lined muffin wells evenly, about 3/4ths full. Bake 18-20 minutes, or until a toothpick inserted in the middle comes out dry. Let cool for a few minutes, then transfer to a wire rack to cool completely.

To make the glaze: Whisk the orange juice, confectioners' sugar, and orange zest in a small bowl until smooth. Add more juice if necessary until you reach your desired consistency. Drizzle over the muffins while they are still warm, or dip the muffin top in the bowl alternatively. Allow the glaze to harden before serving.

No comments:

Post a Comment

Thank you for taking the time to leave a comment! I love them oh so much. I respond via email so please be sure to have your email linked. If not check back for responses via the thread.